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Made from Scratch Strawberries & Cream Cake

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A moist and tender vanilla cake made from scratch, layered with fresh strawberries and lightly sweetened whipped cream, perfect for spring and summer gatherings.

Ingredients

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup whole milk

1 1/2 cups fresh strawberries, pureed

2 cups heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract (for whipped cream)

1 1/2 cups fresh strawberries, sliced (for filling)

1/4 cup granulated sugar (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract.
  6. Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients; mix until just combined.
  7. Gently fold in pureed strawberries.
  8. Divide batter evenly between prepared pans.
  9. Bake 25–30 minutes or until toothpick inserted in center comes out clean.
  10. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
  11. Combine sliced strawberries and granulated sugar for filling; let sit 15 minutes.
  12. Beat heavy cream, powdered sugar, and vanilla extract in chilled bowl until stiff peaks form.
  13. Place one cake layer on serving platter.
  14. Spread whipped cream over cake, then spoon strawberry filling over cream.
  15. Top with second cake layer.
  16. Frost top and sides with remaining whipped cream.
  17. Garnish with additional fresh strawberries if desired.

Notes

  • Use gluten-free flour blend to make the cake gluten-free.
  • Substitute dairy-free butter and plant-based milk for a dairy-free version.
  • Replace eggs with flaxseed mixture and use non-dairy substitutes to make vegan.
  • Add cocoa powder for a chocolate twist.
  • Incorporate lemon zest for a citrus flavor.
  • Store in airtight container in refrigerator up to 3 days.
  • Freeze wrapped tightly for up to 2 months; thaw overnight in refrigerator before serving.
  • Use frozen strawberries by thawing and draining excess liquid.
  • Chill bowl and beaters before whipping cream to prevent deflation.

Nutrition

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